Summer Menu Suggestions

Canapés

Mini Eggs Florentine

Sea Bass with Yellow Pepper Puree, Israeli Cous Cous and Chorizo Oil on a Teardrop Spoon

Liquorice Cured Salmon Blini with an Orange Crème Fraiche

Iced Tomato Gazpacho with Basil Oil served with a Parmesan Crisp in a Shot Glass

Smoked Duck on a Wild Rice Pancake with Cherry Puree

Venison Tartare with Chipotle Mayonnaise, Shallot and a Pickled Pear Brunoise

Lobster Cocktail in a Crisp Cone

3 Course Meal

Beetroot Cured Salmon with Smoked Salmon Pate and Vegetable Slaw

Seared Breast of Chicken with Herbed Chicken Thigh Bon Bons with Tomato Salsa, Pea Puree and Light Chicken Jus

Strawberries and Cream Panna Cotta with Black Pepper Shortbread

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Burrata with Heritage Tomato and Serrano Ham Salad

Roasted Pork Fillet with Black Pudding, Red Onion and New Potatoes with Wilted Spinach and a Cider Jus

Chocolate Aero with Chocolate Mousse and Salted Caramel

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Carpaccio of Scallops with Truffle Vinaigrette

Beef Fillet with Watercress and Nasturtium Puree with Bone Marrow Croquettes and Roasted Shallots with a Beef Jus and Toasted Quinoa

Buttermilk Panna Cotta with Raspberry, Rose and Pistachio

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Salad of Skye Langoustines, Oyster Puree with Celery and Horseradish

Venison with Butternut Squash, Parmesan and Truffle with Fondant Potatoes and Red Wine Jus

Chilled Chocolate Fondant with Salted Caramel Centre and Raspberries

Contact us for our full menu suggestions and pricing.